Chef
Amédée Bécherraz
- Discipline
- Chef
Portrait of Amédée Bécherraz
i. Biography
The Path
A polished culinary voice is built through repetition, station work, and judgment under service pressure; early in his career, Amédée Bécherraz worked at Bottega, where that foundation was formed. The executive-chef role at L'Auberge Saint-Gabriel has required continuity and control since 2020, with Amédée holding the position in Vieux-Montréal.
The Work Today
The cooking is organized around timing, access, and restraint rather than ornament: ingredients used when they are ready, sourced close enough to keep their place legible on the plate. Two summer dishes make that method specific.
Career - Executive Chef, L'Auberge Saint-Gabriel, Vieux-Montréal (2020–present) - Chef, Bottega
Acclaim
Québec terroir is named directly in the work, then carried through fresh ingredients, local sourcing, and dishes whose provenance remains traceable. The continuity is practical: market cuisine and Québec terroir are translated into a menu of tomatoes, northern shrimp, house-made brioche, and products whose origins are meant to remain visible.
FAQ What is Amédée Bécherraz's current role? Amédée Bécherraz is Executive Chef at L'Auberge Saint-Gabriel. Where did Amédée Bécherraz work before? Amédée Bécherraz's earlier career included Bottega. What is Amédée Bécherraz known for? Market cuisine and Québec terroir.
